Koung's Wan Tan Mee

If you are a hardcore Wanton Mee fan, you won't be unfamiliar with them. They are so popular that some even says this is one of the best wantan mee in Singapore! ⠀
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Even though we had it for take-away 2hrs later, surprisingly the noodles weren't soggy at all. Springy, firm egg noodles were still easily separated and evenly tossed in their flavorful ketchup gravy. For a standard $4 portion, it includes an incredibly generous portion of Traditional Charcoal Char Siew. Their Char Siew is definitely da bomb, it has a traditional taste to it as it's roasted beautifully over a charcoal fire formany hours. We like it that they don't slice the Char Siew thinly too, it's cut in the perfect thickness and texture is so tender and smoky! Wanton was good too even though there's no chestnut in it, it's still very flavorful, well soaked in their gravy. ⠀
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Truly an amazing and plate of heavenly shiok Traditional Wanton Mee!!⠀ ⠀
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📞 Call: 67480305 to order in advance for faster pick-up.⠀
📍 205 Sims Ave, Singapore 387506 ⠀
🕒 Open Daily, Mon: 8.30-5.00pm/Tue-Sun: 8.00-7.30pm ⠀
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Everyone loves their wanton mee and has their favourite place to get their fix. Probably some would point to Koung’s in Geylang as their favourite.

Menu here is simple and straightforward. Wanton mee ($4) and dumpling soup ($3/4/5). I had the wanton mee and requested for additional ingredients (additional $3). It’s rather old school style here. The egg noodles here are firm, thick and springy and I really enjoyed chowing down the noodles. Char siew here is the traditional variant - lean and thin. It’s roasted in a charcoal oven in-house. Although it was lean and had a low fat proportion, the char siew has a sweet, honey taste and tender texture.

I love how they are generous with the lard and the bits are crispy and certainly worth the artery clogging. The sauce is a special concoction of dark sauce, lard and chilli sauce. I had my noodles extra spicy. What’s good is the chilli isn’t so spicy for those who can’t handle their spice and doesn’t mask the flavour of the entire dish.

So what about the wanton and dumplings (shui gao). The wantons have a generous filling of minced pork. Dumplings were decently sized and similar to the wantons except that it had a piece of shrimp and water chestnut. The wrapper was slightly on the thick side and I wished it could be a little thinner and it’d be perfect.

The noodle is springy, tossed in their speciality sauce, the chilli not too spicy, and the char siew not dry and thicker compare to other stall. .
💰$4.
📍 Koung's Wan Tan Noodle
205 Sims Avenue.
Geylang Lorong 21A.

The portion of the wanton mee here is really huge. I got the black sauce version (without tomato ketchup) and I loved how springy the noodles were! Their char siew here is the highlight and an anomaly amongst other wanton mee places that try to shave their char siew as thinly as possible. Expect a very generous portion of thick char siew that’s charred to perfection over charcoal, which makes it super fragrant and different from the norm.

They also give lots of green veggies and a lot of wantons with your noodles alone so don’t make the same mistake as my family and order more wantons because it’ll be too much! Their wantons are silky and really stuffed full, but they lack the sweetness compared to places like Kok Kee, so they’re a bit average. Still quite like this place though! And the queue is a bit shorter than other popular wanton mee places. (And you can sit while waiting.)

Ventured to Geylang over the weekend and we had the delicious Koung’s Wan Tan Noodles. The flavourful and old-school style noodles aside, the char siew is especially noteworthy too. We like the the thick slices of tender char siew here, as opposed to ridiculously thin slices from other stalls. Will be back!

No doubt this well-regarded institution makes a very good plate of wanton noodles, with fatty cuts of housemade char siew over firm egg noodles glistening in a sinful mix of lard oil and chilli sauce, and little parcels of hand-wrapped wantons sitting in a flavourful broth. But is it worth waiting at least 20-30 minutes for? Not for me at least.

Taste: 3.5/5